• 2 tablespoons olive oil
  • 1 large red onion, diced
  • 2 large garlic cloves, minced
  • 1 celery stalk, diced
  • 1 green or red bell pepper, stem and seeds removed, diced
  • 1 can red kidney beans
  • 1 teaspoon onion powder
  • Salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon hot sauce
  • 2½ cups chicken or vegetable stock
  • 1 cup white rice
  • 1 tablespoon butter
  • 1 tablespoon coriander leaves, chopped
  • 1 sliced green onion to garnish

Heat olive oil over medium-high heat in a large saucepan. Sauté garlic, onion, celery and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper and hot sauce.* Reduce heat to low and let mixture simmer slowly while you cook the rice.

Bring the chicken stock to boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 15 minutes, or until rice is tender. Remove from heat and let stand for 5 minutes.

Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro and green onion.

Serves 6 – 8

*At this point, I sometimes add about ¼ cup, crushed canned tomatoes.

Recipe from Robert Irvine at